Tag Archives: Bosnian roti

I don’t know , why it is named as Bosnian roti as there is no connection with the original Bosnian bread lepenja. This one is completely our Bangladeshi version ,where the bread dough is leavened with yeast and then rolled out and deep fried . Though deep fried , they don’t look oily and doesn’t get soggy even after cooling down unlike luchi or poori .
Today , wated to experiment with baking soda and baking powder as I ran out of yeast . And they came out perfect , except the fact , that with yeast dough ,you get a white colored bread , but because of the use of baking soda , it turned little brown . I found it pretty too . “Necessity is the mother of invention” indeed . 😛